MANGO, SPINACH & BUCKWHEAT SALAD

Woman’s Day (Australia) - - Food To Love -

SERVES 2

50g raisins a lit­tle ap­ple juice (op­tional) 2 large, ripe man­goes juice 1-2 limes pinch dried chilli flakes pinch ground all­spice (op­tional) sea salt and black pep­per 50g baby leaf spinach 50g whole toasted buckwheat “groats” (kasha), to serve co­rian­der leaves, to serve

1 If you have time, put raisins into a small bowl and add enough ap­ple juice to cover them. Leave for a few hours or overnight to plump up.

2 Slice off two plump sec­tions of mango flesh on ei­ther side of the stone. Hold one skin-side down and use a small, sharp knife to make three equally spaced long cuts in the flesh, but not all the way through. Work tip of the knife around edge of cheek be­tween the skin and flesh. Push mango skin in­side out to make cen­tral two slices stand proud. Slice them away from skin. Next, cut these larger slices in n half, length­ways again. Re­peat this pro­ce­dure with the other mango cheeks un­til you have a pile of long, slen­der mango slices. Set aside.

3 Us­ing a small knife, cut skin away from flesh still at­tached to stones, then cut flesh off stone in chunks and sliv­ers. Put these bits of mango flesh into a jug blender. r.

4 Add juice of 1 lime, chilli flakes, all­spice, if us­ing, and some salt and pep­per. Blitz to a smooth puree, adding juice from a sec­ond lime if nec­es­sary to achieve a thick but pourable con­sis­tency. Taste and add more sea­son­ing if nec­es­sary, but bear in mind mango’s fruity sweet­ness s needs to be tem­pered by lime juice, salt and chilli.

5 To as­sem­ble, spread spinach leaves out on in­di­vid­ual plates and ar­range slices of mango on top. Drain raisins (if soaked) and scat­ter over salad, then trickle mango dress­ing over the salad. Fin­ish with toasted buckwheat and co­rian­der.

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